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Chicken Alfredo Stuffed Shells

Creamy Baked Chicken Alfredo Stuffed Shells Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 2 cups cooked shredded chicken
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp salt
  • Pinch of black pepper
  • Optional garnish: chopped fresh parsley or red pepper flakes

Method
 

  1. Preheat oven to 375°F (190°C). Boil a large pot of salted water, add the 20 jumbo shells, and cook 1 minute less than al dente, about 9 minutes. Drain, rinse with cool water, and spread on a baking sheet.
  2. Melt the 3 tbsp butter in a saucepan over medium heat. Sauté 3 minced garlic cloves for 30 seconds, then pour in the 1 1/2 cups heavy cream. Simmer gently for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in 1 cup Parmesan, 1/4 tsp salt, and a pinch of pepper. Set aside.
  3. Combine the 2 cups chicken, 1 cup ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, 1 egg, 2 cloves minced garlic, Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until evenly mixed.
  4. Spoon about 2 tbsp of filling into each shell, packing gently. Arrange stuffed shells on a plate as you work.
  5. Spread 1/2 cup Alfredo sauce in a 9x13-inch baking dish. Place the shells in a single layer, open side up. Pour the remaining sauce over them and sprinkle with the remaining 1/2 cup mozzarella. Bake uncovered for 25 minutes.
  6. Switch oven to broil and cook until the cheese is bubbly and golden in spots, 3 to 4 minutes. Let rest 5 minutes, then serve with any extra pan sauce.

Notes

If you use jarred Alfredo, warm 2 cups with a minced garlic clove and an extra handful of Parmesan to bring it closer to homemade. Let the baked shells rest for 5 minutes before serving so the sauce sets a bit and the filling stays in place.